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To the left, the bagel roller cuts and rolls the dough. To the right, the bagels are boiled in honey water to seal moisture. The baker then finishes the bagels with fresh poppy or sesame seeds and bakes them for about twenty minutes in a wood-burning oven. The bagels never stop streaming out of the oven (over 6,000 a day), so it’s not uncommon to get one that’s still piping hot.

Founder and Montreal native Craig Buckley opened the first store in Ottawa in April of 1993. By rolling, kettling, and baking traditional Montreal-style bagels in a wood-fired oven using handpicked hardwood, this Ottawa-based business has become a legend around these parts.

A Kettleman’s bagel is toasty and crunchy on the outside and soft, chewy and sweet on the inside. These carby delights come in all the classic varieties like sesame, poppy and cinnamon raisin as well as more audacious flavours like lemon cranberry, mueslix and chocolate.

Whatever bagel you choose, they’re even better schmeared with one of the shop’s cream-cheese spreads. Kettleman’s also happen to make some of the most delicious bagel sandwiches. Best of all may be the Breakfast Bagel. Smokey bacon, a perfectly cooked egg, gooey cheddar cheese and served with a crunchy latke on the side.

To keep the line moving, they only accept cash or debit. Service is kind and fast. Kettleman’s is open 24/7 every day of the year, so you can nosh at any time of day or night. And believe me, it’s worth the schlep!